Chef Anne de Bonrepos
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- Chef Anne de Bonrepos
Private and Personal Chef
Le Cordon Bleu
International Cuisines
30 years experience Suggestions are always welcome as are new recipes. Serv-Safe Certified.
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Opening Hours
Tuesday | 09:00 - 20:00 |
Wednesday | 09:00 - 20:00 |
Thursday | 09:00 - 20:00 |
Friday | 09:00 - 20:00 |
Saturday | 09:00 - 20:00 |
Sunday | 09:00 - 18:00 |
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Our Story
I graduated from Le Cordon Bleu in 2013, following the completion of my externship at the Los Angeles Times Test Kitchen. Having an eclectic background has given me a wealth of knowledge in different international cuisines. My mother was French and taught me all the basics of fine cuisine and culinary arts, presentations of the various courses, shopping for the choicest meats and freshest produce, kitchen organization and time management, as well as table presentations and floral arrangements. Living and traveling to various parts of the world, exposed me to many different cultures and their cuisines. As diplomats, my parents entertained considerably, they had a full staff in the countries we lived in, including Chefs who taught me their respective traditional culinary arts. Exposures to these very unique lifestyles permitted me to learn at a young age how ‘one should be served’. In view of the fact that I have been in this position; consider this an asset, and pride myself not only as a professional but someone who is able to satisfy the culinary and etiquette/protocol requirements of my Clients. French and Italian cuisine are my specialties, however I am very knowledgeable of American and South American cuisine, principally of the Andes region: Chile, Ecuador and Peru and various Afghan and Thai dishes. Suggestions are always welcome as are new recipes. If you are fond of delicious and uniquely flavored ice creams and pastries, I would be delighted to prepare them for you. I have worked both, as a private and personal chef. I tend a clean, organized and efficient kitchen. Being passionate about cooking and very detail-oriented, I assure, that the presentation is esthetically pleasing to the eye as well as a healthy and delectable cuisine. ANNE de BONREPOS Tel: 310-413-4084 [email protected] SUMMARY OF QUALIFICATIONS: Le Cordon Bleu College of Culinary Arts Diploma. Experienced with international cuisines. Fluent in French, English, Italian and Spanish. Creative background in the Arts. Well-travelled and knowledgeable of international cuisines. Serv-Safe Certified OBJECTIVE: To work as a Personal and /or Private Chef or Catering. To use my culinary skills, experience and knowledge of international cuisines in a venue where they might best be used. PROFESSIONAL EXPERIENCE: LE CORDON BLEU College of Culinary Arts - Los Angeles, California Completion of Culinary Arts Program. Certified as a Professional Food Manager. (Safe Serv Certificate) Iron Toque. Le Cordon Bleu President's List Volunteering for several events in and out of school. Master Chefs Culinary Classes. - Assistant Chef Yee events. Chef Joachim Splichal for the Santa Anita Breeders' Cup at the Huntington Library. Tutoring students of Le Cordon Bleu in French Culinary Terminology, Recipes, Costing, and Testing. Externship at the Los Angeles Times Test Kitchen. Food Network “CHOPPED” - Assisting in back of the house. ANNE ALBRIGHT de BONREPOS Haute Couture Millinery – Beverly Hills, Palm Desert, Milan and Paris. Owner, Designer and Milliner of Haute Couture Hats and Gloves. Oversee all aspects of the business and production, as well as personally designing the hats and gloves. Supervised all production stages, which consist of buying material, pattern creation, material cutting, wiring, sewing, and embellishing of all the hats and accessories. In addition, coordinated and managed fashion shows, public relations, marketing and advertising, and the website. AA de B CATERING - Los Angeles, Laguna Beach, and Milan, Italy - 2001 to Present Owned and operated a private catering and personal chef service. Responsible for all culinary organization, budget and management, inventory and purchases, party planning and special events. Supervised staff, created menus, garde-manger, formal and special occasion table settings, and flower arrangements. GALERIE de FRANCE ANTIQUES - Los Angeles, California - 1999 to 2000 Director of Sales, Promotions and Public Relations. Responsible for managing a $2,000,000 inventory of 16th Century to Art Deco antiques and objects d’art. Worked closely with interior designers, architects and private clients. PALAZZO PARISIO - Naxxar, Malta - 1998 to 1999 Estate Manager and Public Relations for a family-owned 19th Century Palace and Personal Assistant to the Baroness of Tabria. Responsible for all promotional activities and public relations for the Palazzo and the Family. Organized all public functions and supervised a permanent staff of nine, as well as maintenance, security and outside vendors. Created promotional opportunities and cooperative arrangements with hotels, tour operators, and private clients. COFINANCE & CO. - Rome, Italy - 1996 to 1998 Public Relations and Personal Assistant to the President. Organized corporate presentations, seminars, and other functions with high-ranking officials in Europe, the United States and Middle East for this Italian financial investment firm. Directed all international protocol, served as a language interpreter, and entrusted with all confidential matters. CORNUCOPIA LTD. - Laguna Beach, California - 1993 to 1996 Owner and Executive Chef of catering company. Organized and catered fundraising and special events for the Orange County Performing Arts Center Guilds, Opera Pacific Guilds and private clients in Los Angeles and Orange County. GEWECO SRL. and ARREDO URBANO - Rome, Italy - 1987 to 1991 Director of International Public Relations for urban design and engineering firm. Served as a liaison between the United States government and corporate officials and the Italian Special Forces automotive project. In charge of all translations for confidential ballistic tests and reports. Organized international conferences and conventions in Europe. THE ANIMAL BALL - New York City, New York. 1978 to 1980 Owner and Designer of a felt toy company. Hand made wool felt animal toys. Sold the first collection to F.A.O Schwartz, toy stores, children’s boutiques and private clients. DARULAMAN EQUESTRIAN CLUB - Kabul, Afghanistan - 1974-1976 Manager and Riding Instructor at private riding club. Served as Administrator and Supervisor for a staff of four permanent employees and sixteen horses. Responsible for payroll, supplies and maintenance of the facilities and club membership. Purchased horses for the Club and individual members. Organized various equestrian events. Equitation and Jumping Instructor to students 3 yrs. to 71 yrs. EDUCATION: Le Cordon Bleu College of Culinary Arts - Los Angeles, California American College in Paris - Paris, France Languages (French and Spanish), Literature, History, Art, Art History, Commercial Design, and Interior Design SPECIAL SKILLS: International Business and Social Etiquette Diplomatic Protocol LANGUAGES: Fluent in English, French, Italian and Spanish